Cooking Directions

• Heat 2 tablespoons of the oil in a 10-inch skillet over medium heat. Add the mushrooms and cook until they're tender. Add the tomatoes and spinach and cook until the spinach is wilted.
• Heat the remaining oil in a 2-quart saucepan. Add the rice and cook and stir for 2 minutes.  Add 1/2 cup broth and cook and stir until it's absorbed. Add the remaining broth, 1/2 cup at a time, stirring until it's absorbed before adding more.
• Stir the mushroom mixture, cheese and basil in the saucepan and cook until the mixture is hot.

Ingredients

• 3 tablespoons olive oil
• 2 large portobello mushroom, cut up
• 6 sun-dried tomatoes, cut into strips
• 2 cups firmly packed chopped fresh spinach
• 1.333 cups uncooked regular long grain white rice
• 3.5 cups Swanson® Chicken Broth
• 0.25 cup grated romano cheese
• 1 tablespoon chopped fresh basil leaves